Singapore Mei Fun | Super Easy | Perfect for Lunch | Great for Dinner | Restaurant Remake S2 E35

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based protein option.

curry powder

🥗Healthier: turmeric

💰Cheaper: curry paste

Turmeric is a healthier spice with anti-inflammatory properties.

rice vermicelli

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Whole grain noodles add fiber, while spaghetti is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

Soak rice vermicelli in hot water until softened, about 10 minutes.

Drain and set aside.

Heat vegetable oil in a large wok over medium-high heat until shimmering.

Add garlic and onion, stir-frying until fragrant, about 1 minute.

Add chicken and shrimp, cooking until chicken is browned and shrimp is pink, about 3-4 minutes.

Stir in bell peppers, carrots, and peas, cooking until vegetables are tender, about 2-3 minutes.

Add the soaked vermicelli to the wok, tossing to combine with the meat and vegetables.

Sprinkle curry powder over the mixture, stirring well to coat evenly.

Add soy sauce, mixing until everything is well combined and heated through, about 2 minutes.

Push the mixture to one side of the wok, crack an egg into the empty space, and scramble until cooked.

Fold the scrambled egg into the noodle mixture along with bean sprouts and green onions.

Season with salt and black pepper to taste, stirring to combine.

Serve hot, garnished with additional green onions if desired.

Cooking Techniques

Spice Level:

Allergens